Tuesday, April 17, 2012

Turkey Meatballs with Penne

Nothing like the looming dread of finals to inspire me to throw myself into the kitchen... I made these meatballs in the name of “preparation” but it may have actually been “procrastination.” We will go with the first scenario for now though. The Food & Wine recipe makes enough for 8-10 people and I made the WHOLE batch (for just me and Addison). I admit it was quite a production- but now we have a huge ziplock of frozen turkey meatballs in the freezer! Meatball subs during finals anyone? Cooking might be the most productive way to procrastinate.

Preheat the oven to 400°. Line 2 large rimmed baking sheets with parchment paper. In a large bowl, whisk the eggs with the milk. Stir in the panko, garlic, oregano, 1 cup of the pecorino, 2 teaspoons of salt and 1/2 teaspoon of pepper. Add the red pepper, ground turkey, and turkey sausage and gently knead to combine.Form 1 ½ inch meatballs and place them on the baking sheets. Bake for about 40 minutes, shifting the pans halfway through baking, until the meatballs are cooked through.Meanwhile, cook the pasta in a large pot of salted boiling water. Drain the pasta and return it to the pot. Toss with the tomato sauce and serve with meatballs. Serve with additional cheese.